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COMMUNICATIONS. 195
it is then removed, placed in a dry cloth, and returned to the press. It should not remain in press longer than eight to ten hours, at any time without turning. Avoid a strong current of air, as cracking will be rendered more liable thereby; neverthe¬ less, proper ventilation is rather important. A weight of 100 to 125 pounds is sufficient pi-^ssure, and twenty-four to thirty-six hours are required to complet^- the operation. Alter being re¬ moved from the press, daily turtiing and ru]:)bing with melted butter is necessary. \
\ ..¦¦¦¦¦'
TO MAKE CREAM 'CSEESE.
Take one quart of very rich cream, \ little soured; put it into a linnen cloth and tie as closely as you dan; then hang it up to drain, for two days. Take jt' down and ckrefully turn it into a clean cloth, and repeat th^ 'draining. Now spread a clean linen cloth upon a deep soup plate, and place the\contents thereon and cover over with Another cloth. Continue- the process of turning the cheese, ^ach day into a clean cloth and dish, until it ripens, which \^ll be in ten to fourteen days, depending on the heat of the .leather.
'THE FOREST TREES /
OF WISCONSIN.
BY I. A. L APH AM
That the great Forest, and the Forest Trees of our country, are worthy of much more attention, not only from the cultiva¬ tor, bu/^so from the artizan, and even the statesman, is evident to every one who bestows upon them a thought; and it is grati¬ fying to every true and intelligent lover of his country, to know that the recent efforts made to direct public attention to their im¬ portance, to the importance of their preservation, aad to the ne-
Object Description
| Page Title | The Forest Trees of Wisconsin |
| Author | Lapham, Increase Allen, 1811-1875 |
| Place of Publication | Madison, Wis. |
| Source Publisher | Wisconsin State Agricultural Society |
| Source Creation Date | 1858? |
| Language | English |
| Digital Format | XML |
| Electronic Publisher | Wisconsin Historical Society |
| Rights | We believe that online reproduction of this material is permitted because its copyright protection has lapsed or because sharing it here for non-profit educational purposes complies with the Fair Use provisions of the U.S. Copyright Law. Teachers and students are generally free to reproduce pages for nonprofit classroom use. For advice about other uses, or if you believe that you possess copyright to some of this material, please contact us at asklibrary@wisconsinhistory.org. |
| Electronic Publication Date | 2005 |
| Digital Identifier | TP169000 |
| Description | Considered by many to be the father of Wisconsin forest conservation, Increase Lapham advocated for the preservation of trees far in advance of anyone else. Lapham believed that forests were a source of great national wealth, providing benefits to people, animals, and the climate. In this piece, Lapham describes the many different kinds of trees that grow in Wisconsin, many of which he feared were in danger of being destroyed. Lapham's work led to the creation of a special forestry commission in 1867 |
| Owner | Wisconsin Historical Society Library |
| Format | Text |
| Recommended Citation | Lapham, Increase Allen, 1811-1875. The forest trees of Wisconsin. (Madison, Wis. : Wisconsin State Agricultural Society, 1858?). Transactions of the Wisconsin State Agricultural Society, v. 4 (1854-1857), p. 195- 251; online facsimile at http://www.wisconsinhistory.org/turningpoints/search.asp?id=1018 |
| Document Number | TP169 |
| Size | p. 195-251 : ill. ; 22 cm. |
| URL | http://www.wisconsinhistory.org/turningpoints/search.asp?id=1018 |
| Owner Collection | Rare Book Collection |
| Owner Object ID | QL214 L37 1849-1860 |
| Series | Transactions of the Wisconsin State Agricultural Society, v. 4 (1854-1857) |
| State/Province | Wisconsin |
| Sub-Topic | The Rise of the Conservation Movement; The Physical Geography of Wisconsin |
| Event Date | 1855 |
| Event Years | 1855 |
| Land Use | Farms; Forest conservation |
| Occupations | Farmers |
| Topography | Forests |
| Manufacturing and Industry | Forest products industry |
| Type | Text |
Description
| Page Title | Page 195 |
| Author | Lapham, Increase Allen, 1811-1875 |
| Place of Publication | Madison, Wis. |
| Source Publisher | Wisconsin State Agricultural Society |
| Source Creation Date | 1858? |
| Language | English |
| Digital Format | JPG |
| Electronic Publisher | Wisconsin Historical Society |
| Rights | We believe that online reproduction of this material is permitted because its copyright protection has lapsed or because sharing it here for non-profit educational purposes complies with the Fair Use provisions of the U.S. Copyright Law. Teachers and students are generally free to reproduce pages for nonprofit classroom use. For advice about other uses, or if you believe that you possess copyright to some of this material, please contact us at asklibrary@wisconsinhistory.org. |
| Electronic Publication Date | 2005 |
| Digital Identifier | TP169001 |
| Owner | Wisconsin Historical Society Library |
| Format | Text |
| Size | 22 cm. |
| Owner Collection | Rare Book Collection |
| Owner Object ID | QL214 L37 1849-1860 |
| Series | Transactions of the Wisconsin State Agricultural Society, v. 4 (1854-1857) |
| Full Text | COMMUNICATIONS. 195 it is then removed, placed in a dry cloth, and returned to the press. It should not remain in press longer than eight to ten hours, at any time without turning. Avoid a strong current of air, as cracking will be rendered more liable thereby; neverthe¬ less, proper ventilation is rather important. A weight of 100 to 125 pounds is sufficient pi-^ssure, and twenty-four to thirty-six hours are required to complet^- the operation. Alter being re¬ moved from the press, daily turtiing and ru]:)bing with melted butter is necessary. \ \ ..¦¦¦¦¦' TO MAKE CREAM 'CSEESE. Take one quart of very rich cream, \ little soured; put it into a linnen cloth and tie as closely as you dan; then hang it up to drain, for two days. Take jt' down and ckrefully turn it into a clean cloth, and repeat th^ 'draining. Now spread a clean linen cloth upon a deep soup plate, and place the\contents thereon and cover over with Another cloth. Continue- the process of turning the cheese, ^ach day into a clean cloth and dish, until it ripens, which \^ll be in ten to fourteen days, depending on the heat of the .leather. 'THE FOREST TREES / OF WISCONSIN. BY I. A. L APH AM That the great Forest, and the Forest Trees of our country, are worthy of much more attention, not only from the cultiva¬ tor, bu/^so from the artizan, and even the statesman, is evident to every one who bestows upon them a thought; and it is grati¬ fying to every true and intelligent lover of his country, to know that the recent efforts made to direct public attention to their im¬ portance, to the importance of their preservation, aad to the ne- |
| Event Date | 1855 |
| Event Years | 1855 |
| Type | Text |